Main courses
Hearty Stew and Herby Dumplings
Serves 4
Prep Time
20 Mins
Cooking TIme
2 Hrs
Ingredients
- For the Dumplings;
- 40g Kerrygold Pure Irish Salted Butter
- 170g Self Raising Flour
- 1 tbsp Parsley, finely chopped
- 100ml Semi Skimmed Milk
- For the Stew;
- 500g Diced Stewing beef
- 2 White onions, chunky dices
- 3 Medium Carrots, peeled and chunky slices
- 4 Potatoes, peeled cut into quarters
- 400g White Mushrooms, halved
- 2 tbsp Balsamic Vinegar
- 2 tbsp Plain Flour
- 1 ltr Beef Stock
- 1 tbsp Oil
- 1 tbsp Tomato Puree
Directions
Preheat the oven to 180C Fan.
- In a large heavy bottomed oven proof dish with a lid, heat the oil over a medium high heat. Brown off the diced beef and onions, add the balsamic vinegar and evaporate off. Stir through the plain flour and fry off for a few minutes before adding the vegetables, tomato puree and beef stock to the pan. Stir well and bring up to a simmer, cover with a lid and cook on a low heat for 1hr and 30 Mins.
- In a mixing bowl rub together the butter and flour, add the parsley and a little milk at a time, to form a soft sticky dough. Divide into 8 balls.
- Remove the lid from the stew and arrange the dumplings on top, cook in the oven for 30 mins removing the lid half way through.
- Serve with bread and butter.
